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Fall Quinoa Salad

A vibrant and hearty salad featuring roasted butternut squash, Brussels sprouts, fluffy quinoa, crunchy pecans, and a zesty balsamic maple dressing.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Grains
  • 1 cup quinoa Rinse thoroughly before cooking.
  • 2 cups vegetable broth To cook the quinoa.
Vegetables
  • 3 cups butternut squash, diced Cut into 1-inch cubes for even roasting.
  • 2 cups Brussels sprouts, halved Halved for better caramelization.
  • 1 can chickpeas, drained and rinsed
  • 2 cups fresh spinach Add towards the end.
Fruits & Nuts
  • 1/2 cup dried cranberries
  • 1/2 cup pecans Toast before adding.
Dressing
  • 3 tablespoons olive oil 2 tbsp for roasting, 1 tbsp for dressing.
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
Toppings
  • 1/2 cup feta cheese, crumbled Add last for best texture.
  • 2 tablespoons fresh parsley, chopped For garnish.
Spices
  • 1/2 teaspoon salt To taste.
  • 1/4 teaspoon black pepper To taste.

Method
 

Preparation
  1. Rinse the quinoa under cold water for about 60 seconds in a fine mesh strainer.
  2. Cook the rinsed quinoa in vegetable broth; boil then simmer for 15 minutes, then let sit covered for 5 minutes.
  3. Preheat the oven to 400°F (200°C). Dice the butternut squash and halve the Brussels sprouts.
Roasting
  1. Spread the butternut squash and Brussels sprouts on separate baking sheets and drizzle with olive oil, season with salt and pepper.
  2. Roast for 25-30 minutes, flipping halfway through.
Toasting Pecans
  1. Toast pecans in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently.
Dressing
  1. In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, garlic, and remaining olive oil until smooth.
Assembly
  1. In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, spinach, cranberries, and toasted pecans. Toss gently.
  2. Pour dressing over the salad and toss gently to combine. Top with feta and parsley.

Notes

Refrigerate leftover salad for up to 4 days, keeping dressing separate if meal prepping.